The Best Vegan Pesto

Raw cashews plus miso is the hardworking duo you need to make the best dairy-free pesto.

Pesto is a pretty magical ingredient, seeing as anything + pesto = a complete meal. Pasta, sautéed vegetables, sandwiches, you name it – there’s almost nothing pesto doesn’t improve.

Having a jar of the Italian basil sauce in your fridge means you’re always halfway to a brand new meal. This dairy-free pesto with cashews is, in my opinion, the best vegan pesto ever. I’ve made many, many versions over the years, and this combo and ratio of ingredients is foolproof.

Pesto Without Parmesan Cheese

Traditional Genovese pesto relies on grated cheese to achieve its savory flavor and rich texture. If you’re on a journey to make an equally delicious cheese-less pesto, the combo of cashews and miso is your best friend.

Raw cashews have a rich and creamy texture, and a neutral, mildly sweet taste. Miso, on the other hand, adds the salty, nutty funk you’d typically get from Parmesan. Together, these create a similar cheesy personality to the classic.

P.S. A lot of vegan pesto recipes use nutritional yeast as a cheese replacement; I personally find its flavor overpowering in the raw sauce.

Key Ingredients + Substitutions

• Basil: The foundation of classic pesto. If you have other herbs in the fridge, though – like cilantro or parsley – you can toss them in as well.
• Cashews: Raw cashews have a mildly sweet flavor and a rich, creamy texture, which makes them ideal for pesto. (They’re also way cheaper than traditional pine nuts!) Raw blanched almonds work here too. If you have a nut allergy, substitute with raw sunflower seeds, although your pesto will be slightly more bitter.
• Garlic: One little clove goes a long way.
• Miso: This Japanese fermented soybean paste isn’t just for miso soup. It adds umami and a “cheesy” flavor to many vegan recipes. Look for miso in the refrigerated section (next to tofu, kimchi, etc.) or in the international foods aisle.
• Oil: Pesto calls for a lot of extra virgin olive oil, so use the best quality you can since its flavor will come through. I rely on California Olive Ranch as a tasty and affordable option.
• Lemon Juice: Adds brightness and balances out the richness.

How to Make Dairy-Free Pesto (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Measure Out the Basil

Start by measuring out 3 packed cups of basil; this means you should fill and pack down a 1-cup measure 3 times. If this is your first rodeo, you may be surprised by the colossal amount of basil you need to make just 1 cup of sauce!

Step 2: Start Puréeing

Place the basil in a food processor along with the cashews and garlic. Pulse to break them down.

Step 3: Finish the Pesto

Once the basil and nuts are broken down, add the miso, lemon juice, salt, and pepper. With the motor running, gradually stream in the oil so everything has a chance to come together evenly. The pesto should be smooth, shiny, and fragrant.

Pro Tip: Be careful not to over-process the pesto, since too much heat created by the movement of the blades can make pesto bitter.

How to Store Vegan Pesto

Pesto is best used right away, in its freshest and most fragrant state.

If not using it right away, scrape the pesto into a small container, smooth out the surface, and drizzle on a thin layer of olive oil. The oil creates a barrier that will prevent the surface of the pesto from oxidizing (i.e. turning brown).

Additionally, I recommend laying a piece of Saran wrap directly onto the surface to create an extra barrier. Store the container in the fridge and use the pesto within 3 days. Alternatively, you may freeze the pesto for up to 1 month and thaw it in the fridge before using.

Serving Suggestions

Besides spaghetti, you may stir pesto through cooked rice, farro, gnocchi, or mashed potatoes (so good!). You may also drizzle pesto on scrambled eggs, roasted vegetables, or grain bowls, or use it as a sandwich spread.

Other Dairy-Free Sauces to Try

• Dairy-Free Tzatziki (Cucumber Sauce)
• Cilantro Cashew Cream
• Creamy Salad Dressing
• Vegan Mushroom Gravy

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe